Timothy
Head Chef
Oh, absolutely, Timothy: there is a gel in the head and cheeks that just enhances the flavor of the whole fish.
Yep, and once you've tried it baked with the head on, you'll never look back. You also get more fish for the buck than with fillets. Lots of meat is missed when a fish is filleted. After the fish is cooked, gently remove the skin and meat on the top side and divide it among the plates. Then lift the bones out of the fish. They should come out intact. What is left is all meat, no waste. I even scoop out the head on some fish and use the brains as a spread on the meat. Yum City!!!!
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